Salmon Nicoise Salad With Olive Vinaigrette
20 pitted Kalamata olives, finely chopped
2 tblsp finely chopped shallot
2 tsp finely chopped garlic
2 tsp anchovy paste or mashed anchovies (rinsed and patted dry)
6 tblsp red wine vinegar
1/2 c extra-virgin olive oil
4 tblsp finely chopped basil
3/4 lb Yukon Gold or boiling potatoes
approximately 1-1 & 1/2 lb salmon
3/4 lb green beans (fresh or frozen)
1 c cherry tomatoes, halved
2 oz arugula
2 hard-boiled eggs, quartered
handful of basil leaves
Whisk together dressing ingredients in a bowl or container.
Quarter the potatoes and put them in a pot with salted water to cover. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 12 to 15 minutes.
While potatoes cook, season salmon with salt and pepper and grill for 8 to 10 minutes or roast 15 minutes for individual pieces or 30 min for whole fillet until done. Cool and break into flakes.
Transfer potatoes to a bowl, and cook the beans in the potato water and cook, uncovered, for 4 to 5 minutes or till tender-crisp. Drain and transfer to the bowl with the potatoes. Toss both beans and potatoes with some of the dressing.
Either mound ingredients on a platter or individual plates starting with a bed of arugula. Pour remaining dressing over all and serve.
Recipe courtesy of Jo Monson